Preheat your oven to 350°F (175°C) and gather all ingredients to streamline the cooking process.

In a large skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain any excess fat.

Add the spaghetti sauce to the cooked beef, stir well, and simmer for 5 minutes to combine the flavors.

In a medium bowl, mix together the cottage cheese, 1½ cups of mozzarella cheese, Parmesan cheese, eggs, Italian seasoning, minced garlic, salt, and pepper until well combined.

If using regular lasagna noodles (not no-boil), cook according to package directions until al dente. Drain and set aside.

To assemble the lasagna, spread ½ cup of the meat sauce in the bottom of a 9x13 inch baking dish.

Layer 3 lasagna noodles over the sauce, followed by ⅓ of the cheese mixture, and then ⅓ of the remaining meat sauce.

Repeat the layers twice more, ending with the meat sauce on top.

Sprinkle the remaining ½ cup of mozzarella cheese over the top layer.

Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese.

Bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly browned.

Allow the lasagna to rest for 10-15 minutes before cutting and serving to help it set.